Friday, May 6, 2011

Pinto Beans - Canned

Pinto Beans - Canned
 Thanks to Zoanne A. for this simply delish recipe!


When we decided to try to live on our food storage for two weeks (lasted one) I realized that I didn't have very many cans of beans left on the shelf. It was time to try to can some. This recipe is awesome because you don't even have to soak your beans first. Huge time saver!

What you'll need: 

Pressure Canner
Quart Jars, lids & rings
Pinto Beans
Salt
Water

What you do: 

Wash your jars.


I throw mine in the dishwasher on a super short, hot cycle.

Wash your beans and pick out the dirt clods and rocks. Those rocks kindof hurt when you chomp down on one!

Ask your kid to help you pour a heaping cupful of beans into each jar.


 That blue thing is a canning funnel... A must-have if you're soliciting your childrens' help.

Add 1 teaspoon on salt to each jar and fill with water to the neck. If you have cool water in your canner, fill with cool water. If you have hot water in your canner, fill with hot water. Either way works.

(FYI - if you haven't canned before, the neck is the top of the bottle where the rings fit on. Or you can fill it until it touches the bottom of your canning funnel. That's a good gauge, too) 

 Place your lids in a small saucepan (rubber side up) and boil them for one minute.

Place a lid and ring on each jar. Tighten the lid just until there's resistance and give it one last slight twist. You'll pucker your lids if they're too tight.

Fill your canner with water until just between your first and second knuckle of your first finger. You don't need a lot of water.

Place seven jars (on the rack) in your canner and secure the lid.

 
Turn the burner on high and wait until steam is coming out the vent pipe. After it has vented a steady stream of steam for a minute, place the weight on to begin to build pressure.

Bring the pressure to 10-11 lbs. on the gauge and keep it at that pressure for 60 minutes. You can adjust the time more or less depending on how firm or mushy you like your beans.
{My canner reads a little past 12 because it is off by 1 lb. of pressure}
 
After 60 minutes, turn off the heat and allow the pressure to drop freely back to zero before removing the weight and lid.

Voila! You have beans and they're way more healthy than the store-bought beans.

If you try this, let me know how yours turn out! 

1 comment:

  1. Thanks for all the pictures. I want to try this! I just don't know what kind of pressure cooker to get. Need help ...

    ReplyDelete